Rosemary Polenta

• 1/2 cup (1 stick) butter
• 1/4 cup Olive oil
• 2 garlic cloves, minced
• 1 tablespoon Rosemary
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground pepper
• 3 cups chicken stock
• 3 cups half and half
• 2 cups corn meal
• Parmesan cheese to taste

Heat butter and olive oil in 3 qt sauce pan over medium heat until butter is melted. Add garlic, rosemary, salt and pepper.  Saute for 1 minute.

Add chicken stock and half and half, bring to a boil.

Reduce the heat to low and gradually add the corn meal to the mile wile stirring constantly with a whisk.  Continue stirring for 2 to 3 minutes until thick and bubbling. 

Remove from heat and add the parmesan cheese.

Half this recipe is more than enough.

Basic Scones

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt (original recipe calls for 4)
• 1 tablespoon grated orange zest (optional)
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 1/2 cup confectioners' sugar, plus 2 tablespoons optional

Ina's Scone recipe, slighly altered

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Add any additional flavorings to the dough (blueberries), and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Or just cut the dough into rough squares.

Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Or FREEZE them for later baking, just remove from freezer and bake as directed in this recipe.

Brush the tops of the scones with egg wash (optional), sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and drizzle over the scones.

Apple Cake "Tatin"

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
• 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
• 1 3/4 cups granulated sugar, divided
• 2 extra-large eggs, at room temperature
• 1/3 cup sour cream
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• Confectioners' sugar

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.